Chef de Cuisine

Design and develop innovative menus, including seasonal and event- specific offerings.
Monitor inventory levels, place orders, and manage food cost effectively.
Ensure consistency in taste, presentation, and portion control across all dishes.
Oversee daily kitchen operations, ensuring smooth and efficient workflow.
Handle guest feedback related to food quality and resolve issues promptly.
Stay updated with culinary trends and integrate them into the menu.
Collaborate with F&B and event teams to plan catering and banquet menus.
Maintain kitchen equipment and ensure proper usage and cleanliness.
Supervise, train, and mentor kitchen staff to maintain high performance and morale.
Enforce strict hygiene, safety, and sanitation standards in all kitchen areas.

Degree or diploma in Culinary Arts or related field.
Good communication skills in English (additional languages are a plus).
Expertise in international cuisines and modern cooking techniques.
Strong leadership and team management skills.
Excellent organizational and time- management abilities.
Minimum 5 years of experience in a similar role, preferably in a 4–5 star hotel.
High attention to detail and commitment to quality.
Ability to work under pressure and adapt to changing demands.

Competitive salary & benefits
Comprehensive training & career development opportunities
Professional working environment
Service charge & meal allowance during pre- opening phase

Cập nhật gần nhất lúc: 2026-01-03 17:35:02